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Tofu Saag Paneer

with Chickpeas & Mango Chutney

dinner

Quick and Easy Spring Recipes Gluten-Free High-Protein Indian Beans/Legumes Leafy Greens Tofu Dinner Summer Recipes
SERVINGS
2 2
PREP & COOK TIME
30 min
CALORIES
800
FAT
34g
CARBOHYDRATES
67g
PROTEIN
46g

MAIN INGREDIENTS

  1. 1 lemon
  2. 1 tbsp white miso paste
  3. 15.5 oz Nasoya® Organic Extra Firm Tofu
  4. 1 onion
  5. 1 oz fresh ginger
  6. 1 garlic clove
  7. 13.4 oz chickpeas
  8. 2 tsp curry powder
  9. 5.5 oz coconut milk
  10. 8 oz baby spinach
  11. ¼ cup mango chutney
  12. 1 tbsp + 2 tsp (2 tbsp +4 tsp) vegetable oil*
  13. Salt and pepper*
  14. *Not Included
  15. For full ingredient list, see Nutrition
Allergens: soy, tree nuts
Nutrition

TOOLS

  • Large nonstick skillet with lid

INSTRUCTIONS

1
Marinate the paneer

Halve and juice the lemon(s). Add the lemon juice and miso paste to a medium bowl. Mix until combined. Drain the tofu and pat dry with a clean kitchen towel. Cut into 1 inch cubes and add to the miso mixture, tossing to coat. Set aside to marinate until step 3.

2
Prepare the vegetables

Peel and dice the onion(s). Peel and mince 2 tsp (4 tsp) ginger. Peel and mince the garlic. Drain and rinse the chickpeas.

3
Crisp the tofu

Heat 1 tbsp (2 tbsp) vegetable oil in a large nonstick skillet over medium-high heat. Add the marinated tofu and cook until browned in places, 3 to 5 minutes. Sprinkle the crisped tofu with a pinch of salt and transfer to a plate.

4
Start the saag

Return the skillet to medium-high heat with 2 tsp (4 tsp) vegetable oil. Add the diced onion, minced ginger, and minced garlic, and cook until softened, 3 to 5 minutes. Add the curry powder and cook until fragrant, 1 to 2 minutes. Add the coconut milk, ¼ cup (½ cup) water, ½ tsp (1 tsp) salt, and a pinch of pepper. Bring the saag to a boil, add the spinach, and stir. Cover, reduce heat to low, and cook until the spinach wilts, 3 to 5 minutes.

5
Serve

Add the crisped tofu and chickpeas to the skillet with the saag and simmer on low until heated through, 2 to 3 minutes. Divide the tofu saag paneer between large, shallow bowls and top with mango chutney. Dig in!